chocolate custard cream cake ~ highly recommended 巧克力卡仕达奶油蛋糕 ~ 强推

chocolate butter cake recipe adapted with modifications/巧克力黄油蛋糕食谱（经调整）取自于：Yochana’s Cake Delight

ingredients (7 inch round pan ~ greased & lined)

A
125g butter
125g margarine
70g sugar
pinch of salt

B
90g egg yolk (c. 4.5 large egg yolk)
1 tsp vanilla paste
* whisk together briefly

C
3 tbsp sweetened condense milk

D
160g cake flour
40g dark cocoa powder
1 tsp espresso powder
5g baking powder
*sifted twice together

E
160g egg white (c. 4 large egg white)
100g sugar

食材（7寸圆形烤盘～抹油、铺上烘焙纸）

A
黄油 125克
玛琪林 125克
糖 70克
盐 一小撮

B
蛋黄 90克（约 4.5颗大蛋黄）
香草糊 1小匙
＊略打散、拌匀

C
炼奶 3大匙

D
蛋糕粉 160克
黑可可粉 40克
浓缩咖啡粉 1小匙
泡打粉 5克
＊混合、过筛两次

E
蛋白 160克（约 4颗大蛋白）
糖 100克

chocolate custard cream recipe adapted with modifications/巧克力卡仕达酱食谱（经调整）取自于: Happy Flour

ingredients

A
300g milk
90g sugar (i will reduce to 70g in future)
1/4 tsp salt
1 tsp espresso powder

B
50g custard powder (do not use instant custard powder)
2 tbsp cocoa powder
1 tsp chocolate jam e.g. nutella
1 egg yolk
165g milk

C
10g butter

食材

A
牛奶 300克
糖 90克（往后会减至 70克）
盐 1/4小匙
浓缩咖啡粉 1小匙

B
卡仕达粉 50克 (不可用速溶卡仕达粉)
可可粉 2大匙
巧克力酱 (例如 Nutella) 1小匙
蛋黄 1颗
牛奶 165克

C
黄油 10克

Directions/做法

– prepare butter cake: cream A till light & fluffy. add in B in few additions. whisk well
事先准备黄油蛋糕：A 食材混合、打至蓬松状。B 分次加入，拌匀

• blend in C, then finally, fold in D. set aside
  加入 C，拌匀。最后，将 D翻拌入蛋糊。待用

• beat E till stiff & shiny peak, then fold into the above batter in few additions
  E 打至湿润、硬性状，分次翻拌入蛋黄糊

• pour into cake pan and level out the surface. bake in preheated oven of 175 degrees C for 70-75 mins (depending on your oven)
  准备好的面糊倒入烤盘，表面刮平。送入预热至 175摄氏度烤 70-75分钟（烘焙时间以个人烤箱为准）

• remove cake, slice into half and allow to cool
  蛋糕取出，分割成半。待凉

• prepare custard cream: mix B together
  准备卡仕达酱：B 食材混合均匀

• boil A till sugar has dissolved, then pour into B
  A 煮至沸腾，白糖融化。倒入 B

• heat the above over low heat, stirring constantly to remove lumps. turn off fire when mixture starts to thicken. stir in C. place a sheet of cling wrap directly above custard and allow to cool
  将以上卡仕达面糊以小火加热，中间不停搅拌以避免面糊成团。面糊浓稠后，离火、拌入 C。搅拌均匀。用保鲜膜直接盖在卡仕达酱的顶部、待凉

• spread cooled custard over one layer of cake, then top with another layer of cake
  冷却后的卡仕达抹在一层蛋糕体上。盖上另一层蛋糕体

• cover cake with the remaining custard cream and use a palette knife to make swirls on surface to create wave pattern
  将剩余的卡仕达酱覆盖在整个蛋糕体上，然后运用脱模刀在蛋糕顶部的卡仕达酱刮上纹路

• chill in fridge till set before slicing
  冷藏至凝固再切片享用